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Monday, November 30, 2015

Za'atar Roast Chicken with Lemon and Red Onions

Thanksgiving is behind us and at least for me, Hanukkah is ahead. There is a quick turn around time this year with Hanukkah starting next Sunday, so I spent the weekend cleaning wax off of my heavily dripped upon menorahs. I think it has been years since I've done this and I did manage to get 8 of them fairly clean. No Zoe-I didn't do all of them. I figured 8 is enough! From now on-thanks to my Illinois cousins-I will put aluminum foil at the base of each candle to avoid a waxy mess. Now why didn't someone tell me this sooner?

Next year Hanukkah doesn't begin until Christmas Eve so I know I will be more than ready. Hah! Who am I kidding? It always seems like a rush to be ready and my kids are both grown so what am I kvetching about? In either case, there is always one food that we will be eating on Hanukkah and that is latkes. I think it is the one time in my house where it is legal to fry. I could gorge on fried potato pancakes, but I always try to make a real meal, which must include more than fried foods-much to my regret!

You know that za'atar is one of my favorite seasonings so I must not let the year slip by without sharing this very simple roasted chicken. I made mine with just chicken breasts but one could easily use a spatchcocked chicken or a chicken divided into quarters. This is an easy marinade and bake. That way one can focus on frying the latkes! Sumac has a lemony, tart taste and does give the chicken a pink coloring. Combined with the red onions this chicken is very colorful.

This is another Ottolenghi special from his book, Ottolenghi. I am a fan and I know you know it. Maybe if someone reads this they will get me his latest cookbook! Hint...Hint...It is that time of year. I'd love to know your favorite cookbooks-old or new. Cookbooks are some of my favorite reads and just like one can never have too much jewelry; well for me the same can be said of cookbooks. I go often to the library to try out new ones, but then if I really like it I don't want to give them back. I usually keep checking them out over and over until they won't let me anymore. Yes. I'm that girl!

So on to the chicken. It's a good one to have in your back pocket. The spices make it something unusual which is always fun to try when company's coming. Give it a go. I don't think you will be disappointed!

Directions:
In a large zip lock bag mix chicken with onions, garlic, olive oil, spices, lemon, stock, salt and pepper, (not the za'atar). Let marinate for a few hours or even overnight. Preheat oven to 400. Transfer the chicken and marinade to a baking sheet large enough to accommodate all of the chicken lying flat and spaced apart, skin side up. Sprinkle with za'atar and place in oven. Roast for 45-60 minutes, until the chicken is colored and cooked through.

Transfer the chicken and onions to a serving platter and finish with your chosen garnishes. I always sprinkle on more za'atar and sumac!

I love cookbooks too and will have to check this one out that you've mentioned. Will your whole family be home for Hannukah? Or hopefully some of your family? It is hard when everyone is spread out around the world I am sure. Enjoy the special times ahead!

Hi Abbe, I adore Ottolenghi's recipes and the spices he uses. I make a chicken dish similar to this too, love sumac and za' atar. It's funny because my kids are grown too and I feel like I am running around like a chicken with my head cut off trying to keep up.

Za'atar is a thyme and sesame blend. Sometimes it may have salt or cumin in it, but I am not a huge fan of cumin. I love the unique and fresh taste of it. I buy mine at a Middle Eastern grocery, but it is starting to show up in some specialty stores. Love it. It is also great sprinkled on bread with olive oil. Check out my ma'aneesh recipe for bread. Yum!

I love sumac on chicken, it's the most delicious flavor combination and this dish sounds again fantastic. (Speaking of, I did make your bagel bombs for Thanksgiving and they were a smasher!) Have to check out Ottolenghi's stuff, I don't know much about him at all. My favorite cookbook at the moment is Nordstrom Flavors. :)

Sumac's lemony tart taste is awesome, isn't it? This is a great dish and so easy to make! So glad the bagel bombs turned out! I could use some more! I need to check this book out because I always love the Nordstrom's cafe. They do a great job!

I made a similar dish a couple of years ago, Abbe. The recipe came from a fellow blogger. It called for preserved lemons in place of fresh. I'd never used za'atar before that and loved the dish. I'm sure this dish is every bit as good, if not better, and so much more accessible being fresh lemon is used. I can't wait to give your dish a try. Thanks for sharing. Wishing you and your family a very Happy Hanukkah, Abbe.

As you know, I just discovered Zaatar this Fall and I'm totally smitten. What wonderful flavors. You know I'll be making this chicken. And I made your carrot zaatar appetizer for Thanksgiving ... the crowd went wild. :) Thanks for my favorite recipe find this year.

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Thanks for dropping in! I love cooking old fashioned comfort food with a
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